FIVE ELEMENTS – METAL RECIPES
Risi e Bisi
1 3/4 c. broth
1 c. long grain rice (brown or white basmati or jasmine)
8-oz. canned tomatoes in juice
3 cloves garlic
1 c. peas
1 tsp. Italian seasoning blend
1/2 c. green onion
In medium saucepan, bring broth to boil over high heat. Add rice and cook for about 50 minutes. While rice is cooking, cut up canned tomatoes, reserving 1/4 c. liquid. Combine tomatoes, juice, garlic, peas, and seasonings in a large skillet – sauté over medium heat for 5 to 7 minutes. When the rice is tender, stir it into the skillet with the tomatoes. Heat until rice mixture is hot, approximately 5 minutes. Sprinkle with green onion and serve.
Grilled Asparagus and Shitake over Pasta
1 1/2 Tbs. toasted sesame oil
1 Tbs. fresh ginger
1/4 tsp. crushed red pepper
3 cloves garlic
1 1/2 cups shitake mushrooms
1/4 cup rice vinegar
1/4 cup tamari
1/4 cup parsley
1/4 cup pineapple juice
1 1/2 Tbs. sugar
1 pound asparagus spears
4 cups cooked pasta
Heat the oil in a nonstick skillet over medium heat. Add ginger, pepper, garlic. Cook 1 minute. Add mushrooms, cook 2 minutes. Add vinegar, tamari, parley, juice and sugar. Cook for 5 minutes and remove from heat.
Soak the asparagus in mushroom-vinegar for 5-10 minutes. Grill (or broil) the asparagus for 3 minutes. Place on pasta and top off with sauce.
5 ripe medium pears (about 4 cups chopped)
1/2 cup apricot nectar
1/4 cup water
1/8 tsp. dry ginger powder
3 cardamom seeds (about 1 pod)
1/16 sea salt
Wash, quarter and core pears. Chop in 1/2 inch pieces. Put all ingredients in medium saucepan and cook uncovered over medium heat for 15 minutes or until soft. Serve hot or warm.
Preparation time: 20 minutes
1 c. almonds 1/4 c. brown rice syrup
3 c. barley flour 1/4 c. maple syrup
1 Tbs. baking powder 1 tsp. vanilla extract
1/2 c. safflower oil or butter 1 tsp. almond extract
1/2 c. apple juice 1/2 tsp. sea salt
Preheat oven to 350 degrees. Spread the almonds on a baking sheet and toast until fragrant, 12-15 minutes. Cool and chop coarsely.
In a large bowl, combine the flour and baking powder, and stir in the almonds. In a medium bowl, combine the oil or butter, apple juice, rice syrup, maple syrup, vanilla and almond extracts and the salt and mix to blend. Add this mixture to the dry ingredients and mix well. With moistened hands, form the dough into two balls. Roll out each piece of dough between sheets of waxed paper, into a strip 1/2 inch thick and 3 inches wide.
Place the dough on the lightly greased baking sheet. Bake until firm and golden on the bottom, 15-20 minutes. Remove from the oven and let rest until just cool enough to handle, about 3 minutes. With a sharp knife, cut each loaf of dough diagonally into 1/2-1-inch slices. Lay slices on two baking sheets. Bake until both sides are toasted, about 5-10 minutes more.
Sweet Nut Mix
1 c. nuts and seeds (almonds, brazil nuts, sesame seeds plus any other favorites)
1/3 c. maple syrup
¼ tsp. Cinnamon (optional)
In a small bowl, coat the nuts and seeds evenly with the maple syrup. Spread on a sprayed cookie sheet, sprinkle with cinnamon and bake at 350oF for 15-20 minutes. Remove from oven and immediately place the nuts on a plate to cool. Nuts should become crunchy. Toss on salads or straight in your mouth.
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